A typical process for making a cappuccino, say at a cafe or a Starbucks, goes like this: <\/p>\n
I see several downsides to this approach for in-home cappuccinos, especially when making them for only one person. In a multiple-cappuccino setting, you gain efficiency by re-using the milk vessel and the espresso shot cups, but for one cappuccino, you’re just dirtying a lot more accessories than you really need. <\/p>\n
My modified process:<\/p>\n
No spoons were harmed in the modification of this process. <\/p>\n
The downsides to this approach are it’s difficult to see how much crema you’ve gotten in your shot of espresso, which helps me know whether I need to adjust the grinder or the amount of force I used to tamp, and that the travel mugs are all too tall to fit under the portafilter. I could solve both problems by using a clear measuring cup instead of a mug for everything; I should be able to tell from the colors whether I’ve got it right. <\/p>\n","protected":false},"excerpt":{"rendered":"
A typical process for making a cappuccino, say at a cafe or a Starbucks, goes like this: Foam the milk in a special milk-steaming vessel Pull the shots of espresso in to special espresso shot cups Pour the milk in … Continue reading